Recipe ELDERFLOWER

To prepare this dish

Ingredient list

GUAVA/STRAWBERRY JELLY

750 g guava puree
1 125 g strawberry puree
40 g sugar
22 g pectin NH
22 g lime juice
16 g gelatine

CHIFFON SPONGE (INSIDE AND OUTSIDE)

100 g water
155 g egg yolk
170 g flour
30 g Corn flour
5 g baking powder
475 g egg white
240 g sugar
2 g cream of tartar
175 g corn oil

ELDERFLOWER MOUSSE

1 400 g milk
350 g Excellence whipping cream 35% fat
285 g egg yolk
1 290 g white chocolate
21 g leaf gelatine
3 000 g cream UHT
460 g Elderflower syrup (Monin brand)
350 g egg

ELDERFLOWER SYRUP

160 g water
80 g Elderflower syrup (Monin brand)

NEUTRAL WHITE GLAZE

2 000 g water
800 g sugar
38 g pectin NH
38 g pectin X58
white food colouring

Elle & Vire products used

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   GUAVA/STRAWBERRY JELLY

   Melt the puree. Add the sugar and pectin. Bring to boil.
   Add the lime juice and gelatin. Pour the preparation into 12 15-cm Flexipan moulds.
2. 2

   CHIFFON SPONGE (INSIDE AND OUTSIDE)

   Strain the flour, corn flour and baking powder (1). Whisk the egg yolk and water until the volume is double (2).
3. 3

   ELDERFLOWER MOUSSE

   Whip the cream. Bring to boil milk and cream. Mix eggs and egg yolks. Mix the boiling liquid and cook like custard. Pour over the white chocolate and gelatin. Mix it.
   Cool the mix. Add the whipping cream and elderflower syrup.
4. 4

   ELDERFLOWER SYRUP

   Warm the water and syrup. Soak the sponge. Do a French meringue with egg whites, tartar cream and sugar (3). Mix (2) + (3). Add (1). Add the corn oil. Bake 180 °C (356 °F) around 12 to 15 min.
5. 5

   NEUTRAL WHITE GLAZE

   Warm the water with white color.
   Add the sugar with the pectin.
   Bring to boil for 2 min.

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A few words about the author…

Sébastien Bernis

1997-1998: acquired his professional pastry-making qualification in Souillac, France 2001-2003: worked at the Hôtel de Crillon alongside Christophe Felder and Camille Lesecq 2007: obtained his first Executive Pastry Chef position, at the Sonesta Hotel (Egypt) 2012: was appointed Executive Pastry Chef at the Mandarin Oriental in Macau 2017: created his signature elderflower patisserie Executive Pastry Chef at Macau’s Mandarin Oriental since 2012, Chef Sébastien Bernis earned his stripes in the finest French establishments before pursuing his career abroad. A meeting with a chef who cultivates a highly free and personal approach to patisserie.